Restaurant Manager

Shreveport, LA Statement of Purpose: The Restaurant Manager is responsible for daily operations and ensures customer satisfaction while managing profitability on the shift. The Restaurant Manager will own systems such as Crew Schedules and Inventory Management. Sales and Profits Responsible for managing labor costs by evaluating labor needs against projected sales during the shift. Build sales by promoting customer satisfaction. Manages costs by monitoring crew prep, production, and procedures execution Tracks waste levels by using established procedures and monitoring crew position procedures. Monitors food costs to eliminate waste. Quality Monitors product quality during shift by talking with customers during walk-throughs. Monitors product quality, manages crew performance, and provides feedback. Service Takes service times and determines efficiency. Trains crew respond promptly to customer needs. Trains crew in customer courtesy. Take corrective action with crew to improve service times. Trains crew to solicit feedback to determine customer satisfaction. Establishes and communicates daily speed of service (S.O.S.) goals. Cleanliness Trains crew to maintain restaurant cleanliness during shift. Follows restaurant cleaning plan. Directs crew to correct cleaning deficiencies. Training Trains crew in new products. Trains crew using the Crew Orientation and Training process. Trains new crew in initial position skills. Controls Follows flowcharts to ensure crew meets prep and production goals. Monitors inventory levels to ensure product availability. Maintains security of cash, product, and equipment during shifts. Follows restaurant priorities established by the General Manager. Controls Con’t Follows restaurant plan set by the General Manager or District Manager. Ensure proper execution of standards and procedures when managing shifts. Manages shift to Q.S.C. level of 80% or better. Takes appropriate action when problems are anticipated or identified. Policies and Procedures Follows procedures outlined in the operations manual. Maintains safe working conditions in restaurant as outlined in company policies and procedures. Follows company policy for cash control. Reports accidents promptly and accurately. Follows procedures for resolving operational procedures indicated by Health Department Inspectors. Manages shifts effectively using guidelines within “Managing Better Shifts” or similar checklist. Maintenance Follows Preventative Maintenance Program. Trains crew to maintain equipment. Follows procedures for reporting maintenance problems; tracks progress to completion. Employee Relations Use consistent practices in managing performance problems with crew. Manages crew in a manner which maximizes retention. Executes plan to reduce crew turnover. Provides consistent crew communication. Provides priorities and task assignments to crew to accomplish restaurant goals. Creates/contributes to an atmosphere that fosters teamwork and crew member motivation. Other Must be at least 18 years of age General knowledge of state and federal employment laws. Ability to quickly become knowledgeable about and able to train others in Wendy’s systems (i.e., WeLearn, etc.) and on employee development programs The Restaurant Manager job requires standing for extended periods without a break. The Restaurant Manager job requires being able to meet the requirements of all subordinate positions. Physical inspections of all areas of restaurant Ability to work, concentrate, and perform duties accurately in a fast-paced environment that may involve noise and hot/cold temperatures or other elements. Must be able to stand for prolonged periods of time. Position requires the use of a headset. Frequent lifting and carrying (up to 25-50 pounds, as necessary), reaching, pushing, pulling, bending, kneeling, and stooping is involved Ability to multi-task while maintaining composure and giving sound advice and direction. Must be able to take direction, give direction, work well in a team environment, and have a strong customer orientation focus. Must exhibit professionalism, composure, and discretion when expediting or resolving all customer related concerns and issues Flexibility to work a 40-hour work week of a variety of shifts. Must be available to report to work promptly and regularly, and to work all day parts and days of the week. Must have and maintain ServSafe certification Move and inspect all supplies in restaurant #J-18808-Ljbffr